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Recipe by
Florentine-style eggs are a delicious dish typical of Tuscan cuisine. They are hard-boiled eggs served on a bed of spinach sautéed in extra virgin olive oil and topped with plenty of grated Parmigiano Reggiano. A simple but tasty side dish, perfect to accompany meat or fish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean and wash the spinach under running water, drain it and put it in a large pot with only the water remaining on the leaves
Step 2 of 5: Add salt, cover the pot and cook for about 3-4 minutes
Step 3 of 5: Rinse the spinach under running water so it does not lose its bright green color and squeeze it with your hands to remove the remaining water
Step 4 of 5: Heat the olive oil in a pan, add the spinach and sauté it quickly; add the pepper and, if necessary, a little salt
Step 5 of 5: Arrange the spinach in 4 small baking dishes or little pans; press the center of each dish with the back of a spoon to form a hollow; place an egg in it, sprinkle with the grated cheese and bake in a preheated oven at 180 degrees for about 4-5 minutes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving162 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 770 kJ184 kcal | 475 kJ114 kcal |
| Fat | 13.35 g | 8.24 g |
| of which saturated fatty acids | 3.56 g | 2.2 g |
| Carbohydrates | 3.35 g | 2.07 g |
| of which sugars | 0.6 g | 0.37 g |
| Fibre | 1.9 g | 1.17 g |
| Protein | 11.68 g | 7.21 g |
| Salt | 0.39 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
